CN101775344B - Pear fruit wine brewing method - Google Patents
Pear fruit wine brewing method Download PDFInfo
- Publication number
- CN101775344B CN101775344B CN2010101229359A CN201010122935A CN101775344B CN 101775344 B CN101775344 B CN 101775344B CN 2010101229359 A CN2010101229359 A CN 2010101229359A CN 201010122935 A CN201010122935 A CN 201010122935A CN 101775344 B CN101775344 B CN 101775344B
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- Prior art keywords
- wine
- pear
- days
- fruit
- pears
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- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 22
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 title claims abstract description 11
- 235000014101 wine Nutrition 0.000 claims abstract description 41
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 235000015206 pear juice Nutrition 0.000 claims abstract description 13
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 239000012535 impurity Substances 0.000 claims abstract description 6
- 241000220324 Pyrus Species 0.000 claims description 29
- 235000021017 pears Nutrition 0.000 claims description 27
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 12
- 230000032683 aging Effects 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 abstract description 17
- 238000003860 storage Methods 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 abstract 1
- 230000006866 deterioration Effects 0.000 abstract 1
- 230000002431 foraging effect Effects 0.000 abstract 1
- 235000019659 mouth feeling Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 240000001987 Pyrus communis Species 0.000 description 9
- 230000018109 developmental process Effects 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000015203 fruit juice Nutrition 0.000 description 3
- 235000007516 Chrysanthemum Nutrition 0.000 description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 2
- 235000006662 Lansium Nutrition 0.000 description 2
- 241001156382 Lansium Species 0.000 description 2
- 241001253754 Scolopia mundii Species 0.000 description 2
- 230000002950 deficient Effects 0.000 description 2
- 239000002420 orchard Substances 0.000 description 2
- 241001504639 Alcedo atthis Species 0.000 description 1
- 241000533950 Leucojum Species 0.000 description 1
- 241000632869 Pachira glabra Species 0.000 description 1
- 244000088401 Pyrus pyrifolia Species 0.000 description 1
- 235000001630 Pyrus pyrifolia var culta Nutrition 0.000 description 1
- 235000011572 Pyrus ussuriensis Nutrition 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- VSCWAEJMTAWNJL-UHFFFAOYSA-K aluminium trichloride Chemical compound Cl[Al](Cl)Cl VSCWAEJMTAWNJL-UHFFFAOYSA-K 0.000 description 1
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 1
- 235000006214 castanha do maranho Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000011514 vinification Methods 0.000 description 1
Abstract
The invention provides a pear fruit wine brewing method, which comprises the following steps: cleaning pear fruit after removing impurities; then, cutting the pear fruit into slices and blocks with the thickness between 1 and 2 cm; adding mold culture into the pear fruit slices according to a ratio that 100 kg pear slices are uniformly stirred with 1.5 to 2.2 kg mold culture; placing the materials into a saccharification box for saccharification; placing saccharified pear slices into a fermentation tank or a fermentation can to be fermented after 3 to 4 days; controlling the fermentation temperature between 20 and 24 DEG C; taking out the pear slices after 20 to 25 days of fermentation; filtering the pear juice; pouring the pear juice into a wine roasting steaming vessel to be distilled; slowly steaming the pear juice with mild fire until the wine is roasted up; storing the roasted pear wine into a tank for aging for 365 to 380 days; taking out the wine for preparation according to the wine/sugar ratio of 100/10 to 15; and obtaining the pear fruit wine. The invention has the advantages of simple process, low cost and easy operation. The brewed pear fruit wine has the advantages of high alcohol content, good mouth feeling, difficult deterioration, easy storage and good transparency.
Description
Technical field
The invention belongs to the pear fruit wine brewing method technical field.
Background technology
Pears are one of China ancient cultivation seeds, and it is wide in variety, and cultivation is wide, and high efficiency is liked by numerous orchard workers deeply, is a lot of regional peasants' important source of finance.China is that the first in the world is produced pears big countries, calendar year 2001 879.61 ten thousand tons of pears output, account for 53.5% of world's pears ultimate production, account for about 13% of China's fruits output.The production of south jargonel makes precocious pear tree become numerous orchard workers " money tree ", helps farmer richness conscientiously.The emerald green hat of south jargonel, Jinsui River, chrysanthemum, early U.S. crisp, in ripe pears golden flower, Dangshan shortcake, gold, snowflake; The native breed Calusena lansium pears in Yunnan, the red pears of the Yunnan sun; Jargonel, in ripe pears all 7,8, September is ripe; It is concentrated relatively to go on the market, and between the price per kilogram 1.20-1.50 unit of market pears, is the favourable condition of purchase, storage, processing.In recent years, China's fruit production development is very fast, and fruit output increases progressively more than 160 ten thousand tons every year on average.China's fruit processing at present and comprehensive utilization ability are also lower; Only account for about 20% (wherein canner really accounts for 9%, and candied fruit raw material fruit is about 6%, and fruit juice, jam raw material really account for 4%) of year fruit ultimate production; In other words; The aboundresources of fruit processing industry has a extensive future, will the Along with people's growth in the living standard and fast development.See that from processing variety main products is can, candied fruit, fruit wine and fruit juice, many traditional products are because technology is outmoded; Consistent for many years; Cause product overloading unsalable, some can not adapt to the needs of domestic and international market, and the producer that has only produces single variety; Can not fully utilize raw material, economic benefit is not high.See that from the development trend of world market the candied fruit class of fruit processing from now on will be to low sugar prod development, fruit wine will develop to fumet wine, and China's fruit can adapt to the needs of world market development.The operatic circle is China's fruit over the past thousands of years, makes wine since just brew in 1958 with the operatic circle, because the operatic circle wine-making technology is complicated, and technologic at that time defective; Adopt common fruit wine brew method, the result makes the wine degree not high, and mouthfeel is bad; Wine and women-sensual pursuits is muddy, and is apt to deteriorate, not easy to store.Therefore, making the operatic circle wine never obtains breaking through.So almost there is not the operatic circle wine on the market.
Summary of the invention
The object of the invention adopts the technologic defective of common fruit wine brew method existence and provides a kind of technology simple in order to overcome the existing the operatic circle wine of making just, and is with low cost, maneuverable pear fruit wine brewing method.The operatic circle wine wine degree that brew goes out is higher, and good mouthfeel is not perishable, deposits excellent transparency easily.
The object of the invention is realized through following technical scheme.
After the operatic circle removed impurity, clean up, again the operatic circle is cut into the sheet piece of 1～2 cm thick; Add common distiller's yeast; 100 kilograms of pears sheets are mixed all with 1.5～2.2 kilograms in distiller's yeast, put into the saccharification case and carry out saccharification, again saccharification pears sheet are contained in fermentation vat or jar interior fermentation after 3～4 days; Leavening temperature is controlled between 20～24 ℃, ferments to get pears sheet filtration pear juice after 20～25 days, pear juice is poured in the roasting wine steamed tool distilled, and slow fire steams slowly, till having baked to wine; Take out after 365～380 days and carry out wine baking in the pear wine hold tank that comes ageing: sugar is 100: 10～15 allotment, becomes the operatic circle wine.Schlempe after the filtration is mixed fermentation once more in all laggard pond or the jar with artificial distiller's yeast again, repeats said process.
Further set forth content of the present invention below in conjunction with embodiment.
Embodiment
Material choice: kingfisher is preced with pears, chrysanthemum pears, early U.S. crisp pears, Chinese pear, golden pear, golden flower pears, Calusena lansium pears, the red pears of the sun etc. are made the system liquor raw materials.With the sugar degree height of raising variety, fruit juice is many.Abundant, fresh, the no disease and pest of selective maturation, no septic ripe the operatic circle.Will handle with care during fruit picking and can not damage, the warehouse storage is delivered on Bian Caibian vanning limit.
Embodiment one cleans up after the operatic circle is removed impurity, the operatic circle is cut into the sheet piece of 2 cm thicks again; The distiller's yeast that adds common wine brewing; 100 kilograms of pears sheets are mixed all with 1.5 kilograms in distiller's yeast, put into the saccharification case and carry out saccharification, again saccharification pears sheet are contained in fermentation vat or jar interior fermentation after 4 days; Leavening temperature is controlled between 20～24 ℃, ferments to get pears sheet filtration pear juice after 22 days, pear juice is poured in the roasting wine steamed tool distilled, and slow fire steams slowly, till having baked to wine; Take out after 365 days and carry out wine baking in the pear wine hold tank that comes ageing: sugar is 100: 10 allotment, becomes the operatic circle wine.Schlempe after the filtration is mixed fermentation once more in all laggard pond or the jar with artificial distiller's yeast again, repeats above-mentioned roasting wine process.
Embodiment two cleans up after the operatic circle is removed impurity, the operatic circle is cut into the sheet piece of 1 cm thick again; Add common distiller's yeast; 100 kilograms of pears sheets are mixed all with 2.2 kilograms in distiller's yeast, put into the saccharification case and carry out saccharification, again saccharification pears sheet are contained in fermentation vat or jar interior fermentation after 3 days; Leavening temperature is controlled between 20～24 ℃, ferments to get pears sheet filtration pear juice after 25 days, pear juice is poured in the roasting wine steamed tool distilled, and slow fire steams slowly, till having baked to wine; Take out after 380 days and carry out wine baking in the pear wine hold tank that comes ageing: sugar is 100: 15 allotment, becomes the operatic circle wine.
Embodiment three cleans up after the operatic circle is removed impurity, the operatic circle is cut into the sheet piece of 1 cm thick again; Add common distiller's yeast; 100 kilograms of pears sheets are mixed all with 1.8 kilograms in distiller's yeast, put into the saccharification case and carry out saccharification, again saccharification pears sheet are contained in fermentation vat or jar interior fermentation after 3 days; Leavening temperature is controlled between 20～24 ℃, ferments to get pears sheet filtration pear juice after 23 days, pear juice is poured in the roasting wine steamed tool distilled, and slow fire steams slowly, till having baked to wine; Take out after 375 days and carry out wine baking in the pear wine hold tank that comes ageing: sugar is 100: 13 allotment, becomes the operatic circle wine.
Claims (1)
1. a pear fruit wine brewing method is characterized in that, the operatic circle is removed impurity after; Clean up; The operatic circle is cut into the sheet piece of 1～2 cm thick again, adds distiller's yeast, 100 kilograms of pears sheets are mixed all with 1.5～2.2 kilograms in distiller's yeast; Put into the saccharification case and carry out saccharification, again saccharification pears sheet is contained in fermentation vat or jar interior fermentation after 3～4 days; Leavening temperature is controlled between 20～24 ℃, ferments to get pears sheet filtration pear juice after 20～25 days, pear juice is poured in the roasting wine steamed tool distilled, and slow fire steams slowly, till having baked to wine; Takes out after 365～380 days and carry out wine baking in the pear wine hold tank that comes ageing: sugaredly be the allotment of 100:10～15, become the operatic circle wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101229359A CN101775344B (en) | 2010-03-12 | 2010-03-12 | Pear fruit wine brewing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101229359A CN101775344B (en) | 2010-03-12 | 2010-03-12 | Pear fruit wine brewing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101775344A CN101775344A (en) | 2010-07-14 |
| CN101775344B true CN101775344B (en) | 2012-09-05 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010101229359A Expired - Fee Related CN101775344B (en) | 2010-03-12 | 2010-03-12 | Pear fruit wine brewing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101775344B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103351971A (en) * | 2013-06-24 | 2013-10-16 | 内蒙古林源鹿业有限责任公司 | Method for brewing nanguo pear wine |
| CN106065393A (en) * | 2015-04-24 | 2016-11-02 | 官波 | Yeast in pear wine brew and preparation method thereof and fermentation complete determination methods |
| CN108504500A (en) * | 2018-06-13 | 2018-09-07 | 毕德成 | A kind of Wild Fruit of Pyracantha health fruit and its White wine brewing process |
| CN113136293A (en) * | 2020-08-13 | 2021-07-20 | 江苏三香酒业有限公司 | Method for producing distilled pear wine by solid state fermentation of whole green-coronal pears |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1250086A (en) * | 1998-10-06 | 2000-04-12 | 威海天罡实业有限责任公司 | Fruit spirit its production process |
| CN1775940A (en) * | 2004-11-16 | 2006-05-24 | 河北农业大学 | Pear wine and its brewing method |
| CN1806666A (en) * | 2005-11-18 | 2006-07-26 | 张红 | Pulp fermented glutinous wine and preparation method thereof |
| CN1896208A (en) * | 2005-07-16 | 2007-01-17 | 胡万正 | Production of spirit from pear |
| CN101531963A (en) * | 2009-04-24 | 2009-09-16 | 尹德斌 | A brewing process of red yeast large perfume pear wine |
| CN101570721A (en) * | 2009-05-26 | 2009-11-04 | 贵德县贵德清酒业有限责任公司 | Soft pear fruit wine and process for preparing same |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1465689A (en) * | 2002-10-15 | 2004-01-07 | 李松林 | Productive technology for magma fruit 1iquor |
-
2010
- 2010-03-12 CN CN2010101229359A patent/CN101775344B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1250086A (en) * | 1998-10-06 | 2000-04-12 | 威海天罡实业有限责任公司 | Fruit spirit its production process |
| CN1775940A (en) * | 2004-11-16 | 2006-05-24 | 河北农业大学 | Pear wine and its brewing method |
| CN1896208A (en) * | 2005-07-16 | 2007-01-17 | 胡万正 | Production of spirit from pear |
| CN1806666A (en) * | 2005-11-18 | 2006-07-26 | 张红 | Pulp fermented glutinous wine and preparation method thereof |
| CN101531963A (en) * | 2009-04-24 | 2009-09-16 | 尹德斌 | A brewing process of red yeast large perfume pear wine |
| CN101570721A (en) * | 2009-05-26 | 2009-11-04 | 贵德县贵德清酒业有限责任公司 | Soft pear fruit wine and process for preparing same |
Non-Patent Citations (2)
| Title |
|---|
| 陆寿朋."果酒工艺学".《果酒工艺学》.中国轻工业出版社,2000,(第1版),274-276. |
| 高海生 等."安梨酒的酿造工艺及营养成分分析".《食品与发酵工业》.2006,第32卷(第12期),73-76. |
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| Publication number | Publication date |
|---|---|
| CN101775344A (en) | 2010-07-14 |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
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Granted publication date: 20120905 |